Boiled Potatoes with Butter and Parsley
By Morgan BollingPublished on October 27, 2020
Time
35 minutes
Yield
Serves 4 to 6
Ingredients
1 ½ pounds small Yukon Gold potatoes, peeled½ teaspoon table salt, plus salt for cooking potatoes4 tablespoons unsalted butter 2 tablespoons chopped fresh parsley
Before You Begin
Use potatoes that measure 1 to 2 inches in diameter.
Instructions
- Place potatoes and 2 tablespoons salt in large saucepan and cover with water by 1 inch. Bring to boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with tip of paring knife, about 15 minutes.
- Drain potatoes in colander. Add butter to now-empty saucepan and melt over low heat. Remove saucepan from heat; add potatoes, parsley, and salt to butter; and stir gently with rubber spatula to combine. Transfer to platter and serve.
Time
35 minutesYield
Serves 4 to 6Ingredients
1 ½ pounds small Yukon Gold potatoes, peeled
½ teaspoon table salt, plus salt for cooking potatoes
4 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Ingredients
1 ½ pounds small Yukon Gold potatoes, peeled
½ teaspoon table salt, plus salt for cooking potatoes
4 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Ingredients
1 ½ pounds small Yukon Gold potatoes, peeled
½ teaspoon table salt, plus salt for cooking potatoes
4 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Why This Recipe Works
For clean, unobstructed flavor and texture, we peeled Yukon Gold potatoes before simmering them in well-salted water until they were tender and perfectly seasoned. Removing the peels not only helped the salt permeate their interiors but also ensured that the butter could soak in as well. A sprinkling of chopped parsley added beauty, freshness, and vibrancy to the rich potatoes.
Before You Begin
Use potatoes that measure 1 to 2 inches in diameter.
Instructions
- Place potatoes and 2 tablespoons salt in large saucepan and cover with water by 1 inch. Bring to boil over medium-high heat. Reduce heat to medium and simmer until potatoes can be easily pierced with tip of paring knife, about 15 minutes.
- Drain potatoes in colander. Add butter to now-empty saucepan and melt over low heat. Remove saucepan from heat; add potatoes, parsley, and salt to butter; and stir gently with rubber spatula to combine. Transfer to platter and serve.
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